Step 1: Combine Dry Ingredients

In a large mixing bowl, add the self-raising flour, brown sugar, cinnamon, and mixed muesli. Stir with a wooden spoon until everything is evenly combined.

Step 2: Prepare Wet Ingredients

In a separate jug or bowl, mash two large, overripe bananas. Add the milk, melted butter, and three lightly beaten eggs. Stir with a fork or spoon to combine.

Step 3: Mix the Batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Quickly mix with a wooden spoon until just combined. The batter should be thick and slightly lumpy; do not overmix.

Step 4: Fill the Pan

Divide the batter evenly among the 8 holes of a lightly greased mini loaf pan. You can also use a standard muffin pan.

Step 5: Bake the Breads

Bake in a preheated oven at 180°C (350°F) for 20-25 minutes. The mini breads are ready when they are golden brown and a skewer inserted into the center comes out clean.

Step 6: Cool and Serve

Once baked, remove the pan from the oven. Let the mini banana breads cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely before serving.

• If you don't have self-raising flour, use 2 cups of regular flour and add 2 teaspoons of baking powder.

• Using brown sugar is recommended as it adds a better depth of flavor and color compared to white sugar.

• Lightly grease the baking pan, even if it's non-stick, to ensure the breads don't stick.

• These breads can be frozen. Let them cool completely, wrap individually in plastic wrap, and freeze for up to 3 months. Thaw at room temperature in a lunchbox.

• This recipe can be baked in a regular muffin pan.

• To make one full-sized loaf, bake for 45-50 minutes.